Best 6 Penne With Sweet Summer Vegetables Pine Nuts And Herbs Recipes

BAKED PENNE WITH ROASTED VEGETABLES

Steps:

• Preheat the oven to 450 degrees F.
• On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.
• Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.
• In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.
• Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.

PENNE WITH SWEET SUMMER VEGETABLES, PINE NUTS, AND HERBS RECIPE - (4.9/5)

Steps:

• Preheat oven to 450 degrees. Set a pot of boiled water on the stove to boil. Toss vegetables and garlic with olive oil and season well with salt and pepper. Keep the corn separate, however. Divide all vegetables save corn onto baking sheets and start roasting them for 35-40 minutes, or until they're vegetables are becoming sweet, golden, and slightly caramelized (to get this effect, you'll want to avoid tossing them around too much as they cook). Fifteen minutes before the end of the roasting process, add the corn, which cooks a little faster than the other vegetables! If you're using the pine nuts, now is the time to toast them gently in a large frying pan set over medium heat. Stir them continually, and remove them as soon as they're becoming golden. Cook pasta till tender but slightly al dente. Drain and return to pot, reserving a small amount of the cooking liquid. Add the roast vegetables, along with remaining 1 tbsp olive oil and a tiny bit of the cooking liquid, to the pasta. Toss in the basil and oregano, and serve, topped with toasted pine nuts if desired. Note: most fresh pastas do contain egg or milk. So use any of the popular dry brands, like Barilla or De Cecco. For vegans or those with a gluten allergy you can use brown rice or quinoa pasta in place of the regular pasta.

VEGETABLE PASTA WITH FRESH HERBS AND TOASTED PINE NUTS

Steps:

• Bring a large pan of water to the boil. Add the pasta, return to the boil, then cook for 4 minutes.
• Add the peas and broccoli, and simmer for 3-4 minutes, until the pasta and vegetables are just tender.
• Meanwhile, heat a small, non-stick frying pan over a medium heat. Add the pine nuts and toast for 1-2 minutes, turning with a wooden spoon constantly, until they are an even, golden colour.
• In a small bowl, mix together the creme fraiche, mint, half the basil and the lemon juice. Season with freshly ground black pepper.
• Drain the pasta and cooked vegetables in a colander.
• Place the spinach in the empty pasta pan and tip the pasta and cooked vegetables on top. Stir in the creamy herb mixture to combine thoroughly. Cook over a low heat for 2-3 minutes until the spinach has wilted and the sauce has heated through.
• Place in a serving dish and scatter with the toasted pine nuts, capers and the remaining basil.
• Season with freshly ground black pepper and serve immediately.

PENNE WITH ROASTED VEGETABLE SAUCE AND PINE NUTS - VEGAN

Steps:

• Preheat oven to 400°F.
• Place the eggplant, red pepper, and grape tomatoes on a large roasting pan. Drizzle with enough olive oil to coat all the veggies. Season generously with salt and pepper. Toss to combine. Roast for 40-45 minutes until all vegetables are tender and tomatoes and blistered open.
• Remove from oven and allow to cool briefly. Place vegetables in a food processor and process until mostly smooth but slightly chunky. Pour into a pan large enough to hold the vegetables and the pasta and keep warm over a very low heat.
• While preparing the vegetables, cook the pasta in plenty of salted boiling water according to package directions (for al dente). Drain but save 1-2 cups of the cooking water.
• Add the pasta to the vegetables, mix to combine, and add enough of the cooking water to get a creamy consistancy. Season with salt and pepper, if necessary. Pour into a serving dish and keep warm.
• In a small dry pan over medium heat, toast the pine nuts until golden brown (be careful not to burn). Sprinkle the pine nuts over the pasta and serve immediately.

VEGETABLE PENNE

Steps:

• Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute carrots in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, beans, basil and oregano; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender., Combine cornstarch and water until smooth; stir into vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain pasta; stir into vegetable mixture. Sprinkle with parsley.

ONE-POT PENNE WITH SPINACH, RICOTTA, AND PINE NUTS

Steps:

• Preheat oven to 350 degrees. Spread pine nuts on a rimmed baking sheet; toast in oven, tossing occasionally, until golden, 6 to 8 minutes; set aside.
• Meanwhile, bring a large pot of salted water to a boil. Add pasta, and cook according to manufacturer's directions. Add spinach during last 2 minutes of cooking. Drain; return pasta and spinach to pot. Add oil; season generously with salt and pepper. Toss well.
• Serve immediately, topped with ricotta, pine nuts, and Parmesan.